Pepper & Garlic jerky

Discussion in 'Making Jerky' started by smokin jay, Oct 2, 2016.

  1. smokin jay

    smokin jay Smoking Fanatic


    Hi everyone! Can't stop reading this site! This is the first time making jerky. Got the hi mountain kit at gander mountain. Used my slicer and cut a bottom round to a 1/4" with the grain. After slicing it weighed 2 pounds. Got the jerky drying going in the wsm.start at 130 for a hour and raise temp 10 degrees every hour till 170. Gonna use cherry for smoke. Thanks everyone for the great information on this forum!
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great start

    Careful with the 170* heat, about 10* to high and could make for brittle jerky. The test is the bend, if the jerky bends with out breaking your good.

    GL
     
  3. smokin jay

    smokin jay Smoking Fanatic

    Ok thanks nepas! No higher than 160
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty. What type of smoker are you using?

    Cherry is a great wood to use for beef jerky.
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looking good!  I'll be watching. B
     
  6. smokin jay

    smokin jay Smoking Fanatic

    Thanks b! Thanks Dirtsailor! I'm using a 181/2 wsm with a snake method.
     
  7. xray

    xray Smoking Fanatic

    Looking good so far! I'm using Hi Mountain seasoning as well today. I have Hickory blend that was gifted to me.
     
  8. smokin jay

    smokin jay Smoking Fanatic

     
  9. smokin jay

    smokin jay Smoking Fanatic

    Thanks xray! Hickory blend sounds great!
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing the finish of this!

    Al
     
  11. smokin jay

    smokin jay Smoking Fanatic

    Thanks Al! I can't wait! Hope i get the bend test!
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Snake? I thought you were smoking beef jerky! 

    [​IMG]

    When I was a kid we'd call beef jerky "snake skins". Bought it out of a huge glass jar at the 5 and Dime. 

    Snake method is probably best. The Minion Method can put out a lot of heat.

    B
     
  13. smokin jay

    smokin jay Smoking Fanatic

    Lol that was funny B! We use to get pretzels out of the containers with our money we got back from cashing in the pepsi returnables! I had 130* temp for 2 hours and added a couple lit ones and been running 150-165 for 2 hours.
     
  14. smokin jay

    smokin jay Smoking Fanatic


    Just checked its at 120* it
     
  15. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    That's some tasty looking Jerky you've got going there Jay, nice job!

     
  16. smokin jay

    smokin jay Smoking Fanatic

    Thanks redheelerdog!
     
  17. smokin jay

    smokin jay Smoking Fanatic

    The bend test!
     
  18. smokin jay

    smokin jay Smoking Fanatic

    All done! The smell is amazing and taste really good! I used the hi mountain pepper and garlic. Will do these again!
     
  19. smokinadam

    smokinadam Smoking Fanatic

    Nice Jerky! How long did it take overall?
     
  20. smokin jay

    smokin jay Smoking Fanatic

    Thanks Adam! First i ran around 120* for 2 hours then 140-160* for 5 hours and let the snake burn out at 120* for 2 hours.
     

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